Cooking Instructions

1

Melt the butter in a skillet over medium heat. Sauté the apples 3 to 5 minutes. Add the sugar, cinnamon, and cardamom. Toss to coat the apple slices with the sugar and spices. Remove the pan from the heat. Set aside.

2

Lay four slices of the bread on a griddle. Top with one slice of havarti, one-fourth of the spiced apples, and another slice of havarti. Place the remaining slices of bread on top of all. Butter the sandwich tops. Turn over. Butter again. Place the griddle over medium heat. Brown the sandwiches on each side for 3 to 5 minutes, until golden and the havarti is soft. Cool 5 minutes before serving.

3

Note: Serve with hot mulled wine or spiked cider; or chilled sparkling cider, with or without alcohol.

*TIP: Prepared apple-cinnamon pie filling can be used.

Ingredients

3 tablespoons butter

2 large Granny Smith apples, cored and thinly sliced

4 to 6 tablespoons sugar, to taste

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 tablespoon apple brandy (optional)

8 thick slices day-old bread

8 thin slices Wisconsin havarti cheese

1/4 pound (1 stick) butter, softened

Cooking Instructions

1

Melt the butter in a skillet over medium heat. Sauté the apples 3 to 5 minutes. Add the sugar, cinnamon, and cardamom. Toss to coat the apple slices with the sugar and spices. Remove the pan from the heat. Set aside.

2

Lay four slices of the bread on a griddle. Top with one slice of havarti, one-fourth of the spiced apples, and another slice of havarti. Place the remaining slices of bread on top of all. Butter the sandwich tops. Turn over. Butter again. Place the griddle over medium heat. Brown the sandwiches on each side for 3 to 5 minutes, until golden and the havarti is soft. Cool 5 minutes before serving.

3

Note: Serve with hot mulled wine or spiked cider; or chilled sparkling cider, with or without alcohol.